Description
A simple and flavorful roasted squash and zucchini side dish, perfect for summer when fresh produce is abundant. This recipe features tender oven-roasted yellow squash and zucchini seasoned with aromatic herbs and spices, finished with optional grated parmesan for added richness.
Ingredients
Scale
Vegetables
- 2 medium yellow squash
- 2 small-medium zucchini
Seasonings
- 1 tablespoon olive oil (or spray oil)
- 1/4 teaspoon dried oregano
- 1/4 teaspoon dried basil
- 1/4 teaspoon red chili flakes
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- Few shakes ground black pepper
Optional
- Grated parmesan cheese (Violife vegan parmesan or regular Parmesan)
Instructions
- Preheat oven and prepare pan. Preheat the oven to 425 degrees F and line a large baking sheet with parchment paper to prevent sticking and make cleanup easier.
- Cut the vegetables. Quarter the yellow squash and zucchini into similar sized pieces, about 1 inch chunks. Alternatively, you can slice them into rounds if preferred.
- Arrange and oil the vegetables. Spread the cut squash and zucchini evenly on the prepared baking sheet. Drizzle with olive oil or spray lightly to coat all pieces.
- Season the vegetables. Sprinkle the dried oregano, basil, red chili flakes, garlic powder, salt, and ground black pepper over the veggies. Toss gently right on the pan to evenly distribute the seasonings.
- Roast the vegetables. Arrange the squash and zucchini in a single layer to ensure even cooking. Roast in the preheated oven for 18 minutes, or until they are lightly golden and tender.
- Add optional parmesan and serve. Remove from the oven and sprinkle with grated parmesan cheese if desired. Serve warm as a flavorful, healthy side dish.
Notes
- This side dish is perfect for summer when fresh squash and zucchini are plentiful.
- Using parchment paper helps prevent sticking and eases cleanup.
- For vegan option, use plant-based parmesan cheese like Violife.
- Adjust chili flakes for spiciness to your preference.
- Feel free to slice vegetables into rounds instead of chunks for different texture.
- Make sure to arrange vegetables in a single layer for even roasting.
Nutrition
- Serving Size: 1 serving
- Calories: 49 kcal
- Sugar: 2 g
- Sodium: 295 mg
- Fat: 4 g
- Saturated Fat: 1 g
- Unsaturated Fat: 3.5 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 0 mg
